Roast Pork with Prunes and Apricots
Ginger may not be a spice you associate with Sweden, but it's there (as is cardamom), and it makes its mark in this winter dish.I like this with Potato and Horseradish Gratin , but it's good with most any potato dish.
- 12 prunes
- 12 dried apricots
- 1 cup port, dry red wine, or water
- One 2- to 3-pound piece boneless pork loin, cut
- from the rib (shoulder) end Salt and black pepper
- 1 tablespoon peeled and minced fresh ginger
- 1 tablespoon sugar
- ½ teaspoon cayenne
- 1 cup dry white wine
- ½ cup heavy cream, optional
Instructions:
- Preheat the oven to 450°F. Combine the prunes, apricots, and liquid in a small saucepan and turn the heat to medium. Simmer gently until tender, about 10 minutes (longer if the fruit was very dry to begin with).
- Cut the roast open lengthwise, leaving a bit of a hinge along one side, and sprinkle it with salt and pepper. Drain the fruit and layer it on the meat with the ginger. Close the meat and tie or skewer it to something approaching its original shape. Mix together a large pinch of salt, some pepper, the sugar, and the cayenne and rub the roast all over with this mixture. Place in a roasting pan and put in the oven.
-  Roast, undisturbed, for about 15 minutes. Pour about ½ cup of the white wine or stock over the roast and lower the heat to 350°F. Continue to roast, adding about ¼ cup wine every 15 minutes or so to keep the bottom of the pan moist, for about 45 minutes. Check the roast; an instant-read thermometer will register 145°F when it's done (and it may take up to 1½ hours).
- Transfer the meat to a warm platter and put the pan on the stove over medium-high heat. If necessary, reduce the liquid to about ¾ cup, scraping the bottom of the pan with a wooden spoon to release any brown bits. (If the pan is dry, add more white wine.) When the sauce is reduced, stir in the cream, if you're using it, and cook for another minute or two. Taste and adjust the seasoning, then carve the meat and serve it with the sauce.